My summer holiday just keeps on advancing, and I’ve temporarily returned to the city: to do laundry and pack for my next destination. Last week, and a bit of the previous, I spent relaxing at our summer cottage, I read a few books, went to a couple of art exhibitions, went to sauna, swam, and of course, ate well, too.
In addition to solar energy, our cottage has no electricity, so blenders and other electrical kitchen devices are out of the game. I must admit that I was starting to miss smoothies: the last couple of days at the cottage I noticed myself dreaming about a fresh but filling breakfast smoothies. I’ve been eating a lot of chia coconut porridge, in addition to oat meal porridge and a seed-based muesli, which is by the way super easy to make yourself – I definitely recommend making it, especially if you have the same cottage circumstances as I do! All you have to do is buy all of your favourite seeds and nuts, mix them together and sweeten it with dried fruit. I used mostly pumpkin, sun flower, sesame and chia seeds, some nuts and organic raisin’s from Urtekram (their raisins are super, super good!). I let the seeds soak for a while in a non-dairy milk and my breakfast is ready.
One of our summer traditions is celebrating my sister’s birthday at our cottage, and this we did this year too. We prepared two cakes for the party: one strawberry cream cake and this gluten- and dairy-free berry Swiss roll. As said, with all the electrical gadgets missing all raw treats can be forgotten and one has to stick to the more traditional options. It’s good to be challenged every once in a while – this Swiss roll (maybe my first ever?) came out wonderful.
I happened to notice that also my Wellberries blog birthday is approaching – the blog will be soon celebrating two years of existence! Time has really flown, and at the same time it feels like Wellberries has been a part of my life forever. Maybe all good things should feel like that. Because my next holiday destination is Slovenia, there will be no other home-made birthday cake to celebrate Wellberries’ birthday, at least before the actual birthday date. I did however read that at least in Ljubljana special diets are well catered for in the restaurant scene, so I hope that I’ll have the chance to celebrate the blog with a piece of raw cake on the trip at least once! Wellberries will continue to be on snooze mood during the summer, but my IG will be updated even on the road.
Fresh Berry Swiss Roll (Gluten-free and Dairy-free)
1 dl coconut sugar
2 ripe bananas
1 dl gluten-free flour mix (I used the light Jytte mix)
1 Tsp baking powder
a pinch of salt
virgin coconut oil
1 ripe banana
a couple of handfuls of blueberries
a couple of handfuls of strawberries
1/3 tin of coconut cream (I used the Blue Dragon brand’s 250 ml tin)
sesame seeds for the crust
2/3 tin of coconut cream
Heat the oven to 200 degrees (Celsius). Beat the eggs and the sugar into a foam (I beat this by hand, so I didn’t get a very hard foam), add in the mashed ripe bananas and mix well. Mix the flour, baking powder and salt together, and add them into the batter. Stir. Grease the baking sheet on top of the baking pan, and pour the batter as evenly as possible into the baking pan. Bake for 10 minutes. (I used a gas oven, and the baking time might vary with an electric oven, so use your own judgement with the baking time.) For the filling, mash together one ripe banana, some blueberries and strawberries. Add in lastly some coconut cream.
When the bottom is cooked, turn it over on top of a baking sheet covered with sesame seeds and leave it to cool for a couple of minutes – but not for a longer time, otherwise the bottom will crack when rolling. Do not spread the filling onto the bottom while its still hot, either, because then the filling will melt. When the bottom is cool enough, spread the filling on top of it and roll the whole thing into a roll with the help of the baking sheet. Roll it into a tight roll and put it into a cool place to rest. Decorate the Swiss roll right before serving and enjoy a fresh summer delight!
Next I’ll finish off packing, probably have a smoothie for lunch, and head off to warmer climates!